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I whipped up something new that's been a big hit at home. It's a velvety curry and coconut milk broth that gently hugs some melt-in-your-mouth dumplings. This fusion soup blends comforting Asian flavors with a modern twist that'll take you away instantly. It's a real treat to enjoy right from your bowl.
A dish you'll fall for
In my kitchen I'm always trying to make meals that aren't boring without being hard to cook. This soup checks all the boxes. You can make it super fast and it's packed with flavors that'll take you places. I really love it because everyone can enjoy it. My vegan friends can't get enough and you can easily change it based on what you like or what's in your cupboard.
Shopping list
- Oil: 1 tbsp avocado oil, though coconut oil adds an amazing flavor I use a lot.
- Shallots: 1 cup onion and 4 shallots that wonderfully scent the broth.
- Aromatics: 1 tbsp garlic and 1/2 cup cremini mushrooms for richness.
- Red curry paste: 1 tbsp for that genuine taste I can't get enough of.
- Seasonings: 1 tsp each of salt, sugar and soy sauce for just the right balance.
- Liquids: 3 cups veggie broth and 1 cup coconut milk for creaminess.
- Dumplings: 1 bag vegetarian ravioli about 15 pieces.
- Toppings: Chili oil, fresh cilantro and my cute little garlic croutons for crunch.
Step by step guide
- Starting the broth
- In my favorite pot I warm the oil on low heat. The onions and shallots slowly melt until they're see-through and fill my kitchen with their smell.
- The mushrooms
- I toss in my mushrooms and let them brown slowly to bring out their flavors.
- The curry
- My favorite part comes when I stir in the curry paste. The spices wake up and release their captivating scents.
- The broth
- I pour in my hot broth and coconut milk. The mix turns silky and creamy.
- The ravioli
- My little ravioli dive into the fragrant broth to cook gently for 8 minutes.
- The serving
- I dish it up in my favorite bowls with plenty of fresh herbs and crispy garlic.
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My helpful tips
A secret I found after trying many times is that a spoon of peanut butter gives the broth an amazing richness. In my kitchen I like adding seasonal veggies like bok choy. If you make the broth ahead of time wait until the last minute to cook the ravioli they'll turn out just right.
Frequently Asked Questions
- → Can I use light coconut milk?
Yes, you can substitute with light coconut milk, but the soup will lose some creaminess. To thicken it naturally, blend a few dumplings into the broth.
- → What’s the best way to store leftovers?
Pour leftovers into an airtight container and refrigerate for up to 3 days. Reheat gently on medium heat, adding some broth if it’s too thick.
- → Can I swap the vegan dumplings?
Feel free to replace them with any dumplings you like. Chinese dumplings or classic wontons work great too.
- → Is the soup very spicy?
The spiciness depends on your red curry paste. Use less paste or add extra coconut milk if you prefer a milder flavor.
- → What vegetables can I add?
This soup is super flexible. Snap peas, bok choy, or spinach are great options. Add them towards the end so they stay crunchy.